X CONTENTS. 



PAGE 



e. Proper Utilization of Steam Turned into the Pas- 

 teurizer 1S2 



C. Tlie Cost of Pasteurization 183 



D. Advancement of Pasteurization 1N3 



E. Advantages of Pasteurization 184 



F. Disadvantages of Pasteurization 186 



CHAPTER XIV. 



Cream-ripening I'^T 



1. Definition 1S7 



2. Objects of Cream-ripening 187 



A. Production of Flavor and Aroma 187 



B. Increases the Churnability of Cream 191 



C. Increases the Keeping Quality of Butter 192 



3. Ripening Temperature of Cream 194 



4. Amount of Starter to Add to Cream 19G 



5. Stirring of Cream during Ripening 197 



6. Natural Ripening 198 



7. Artificial Ripening 199 



8. Ripening Cream when Cliurning is Done Ever}- Other Day 201 



9. Mixing of Cream 202 



A. Quahty of Cream 203 



B. Kind of Market 204 



C. Amount of Cream 204: 



D. General Creamery Conditions 205 



10. Examining and Testing Cream for Acidity during Ripening. . . . 205 



11. Mann's Test 206 



12. Farrington's Test 208 



13. Amount of Acid to Develop 208 



14. Changes in Cream 210 



A. Physical 210 



B. Biological 210 



C. Chemical 211 



CHAPTER XV. 



Starters 216 



1. Definition 216 



2. History 216 



3. Classification of Starters 216 



4. Preparation of Natural Starters 217 



5. Commercial Starters or Pure Cultures 217 



6. Preparation of Commercial Starters 218 



7. Inoculation 220 



